Cucumber Shrimp Salad
This cool, crunchy, & creamy cucumber shrimp salad is the best protein-packed lunch. This simple seafood recipe is light, healthy, & tasty. The quick & easy diced cucumbers with shrimp & a dill sour cream dressing is a shellfish lover's dream. The gluten-free & low-carb recipe is a great make-ahead meal planning meal since it stores well for days.
Equipment
- Vegetable Peeler
- chef's knife & butting board
Ingredients
- 1 pound precooked medium shrimp, peeled & deveined defrosted & drained
- 2 cups cucumber peeled & cut into bite-sized chunks
- ½ cup red onion finely chopped
Creamy Dill Dressing Ingredients
- ½ cup full-fat sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon dried dill weed
- ¼ teaspoon salt additional for taste at the end
- ¼ teaspoon black pepper additional for taste at the end
- fresh chives for topping
Instructions
- Using a vegetable peeler, remove the cucumbers and cut them into large dice, as seen above.
- Mince the onion & cut the shrimp into bite-sized pieces.
- Place all 3 ingredients into a medium-sized mixing bowl. Set aside & begin making the dressing.
- In a small bowl add the 6 ingredients for the dressing: sour cream, mayo, lemon juice, dill weed, salt, & pepper. Use a whisk to combine until blended and creamy.
- Wash & dry the fresh chives and set them aside.
- Using a rubber spatula, scrape the dressing into the bowl with the salad ingredients. Gently fold the ingredients together to coat all of the cucumber, shrimp, & onions evenly with the dressing.
- Dice or chop the fresh chives & sprinkle them on top. Serve immediately. Either serve in the large mixing bowl with a spoon or divide onto individual plates or bowl
- This recipe makes 4 servings for a lunch meal. Or it can be served as a side salad for 6-8 people.
- Store leftovers in the refrigerator in a container with a tight-fitting lid for up to 4 days.
Notes
Serving Notes: keep chilled and cold for the best taste & texture. If traveling or placing this out for serving, do not let it sit out at room temperature for longer than 1 hour.
for 4 servings -
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 240 |
| % Daily Value* | |
| Total Fat 10.5g | 13% |
| Saturated Fat 4.8g | 24% |
| Cholesterol 253mg | 84% |
| Sodium 494mg | 21% |
| Total Carbohydrate 8.2g | 3% |
| Dietary Fiber 0.7g | 2% |
| Total Sugars 2.1g | |
| Protein 27.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 153mg | 12% |
| Iron 1mg | 4% |
| Potassium 345mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Nutrition
Calories: 218kcalCarbohydrates: 5gProtein: 24gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 202mgSodium: 336mgPotassium: 466mgFiber: 1gSugar: 3gVitamin A: 240IUVitamin C: 5mgCalcium: 119mgIron: 1mg
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